—291—
Spread this batter out 1 inch thick into buttered pans, sprinkle with sugar, cinnamon and blanched almonds cut into narrow strips, sprinkle butter over and bake to a nice color.
No. 26—COFFEE CAKE WITH CHOCOLATE FROSTING.
- The batter according to No. 25
- ¼ lb. of chocolate
- ⅛ lb. of sugar
- 1 tsp. of vanilla
- 3 tbsps. of cold water
- 1 white of egg
Preparation: The batter is prepared and baked as in No. 25. Dissolve the chocolate over the fire in the water, add sugar and vanilla and stir until it becomes stringy. Now mix the beaten whites of eggs with it and spread on the cake when it is baked.
No. 27— ROUND COFFEE CAKE No. 2.
Ingredients and preparation are given under No. 25. Put the batter into a round cake pan with tube and bake it ½ hour.
No. 28—STIRRED CAKE.
- ¾ cup of butter
- 1¼ cups of powdered sugar
- 2 cups of flour
- Juice of ½ lemon
- 1½ tsps. of baking powder
- 6 whites of eggs
Preparation: Cream the butter and mix with sugar, lemon juice and flour, add 1½ teaspoonfuls of baking powder and the beaten whites of eggs. Put in a buttered pan and bake ½ to ¾ hour.
No. 29— LAYER CAKE WITH CHOCOLATE.
- ½ lb. of butter
- ½ lb. of sugar
- 6 eggs
- ½ lb. of flour
- 2 heaping tsps. of baking powder
- ¼ lb. of chocolate
For the Filling.
- ½ cup of cream
- 3 eggs
- 1½ tsps. of vanilla
- 4 tbsps. of sugar
Preparation: Cream the butter, then mix with sugar, yolks of eggs, flour, and lastly the baking powder and beaten whites of eggs. The chocolate is grated and mixed with one-half of the batter. Bake in four layers, 3 light or yellow ones and 2 dark ones containing chocolate.
The filling is made by mixing well: cream, yolks of eggs, vanilla and sugar and cooking it in a double boiler to a thick cream, stirring constantly. Let it get cold, mix with the beaten whites of eggs and spread it between the layers, putting them together light and dark alternately. The cake may be covered with a chocolate frosting.
